244
Counsels on Diet and Foods
495. It is a religious duty for every Christian girl and woman to
learn at once to make good, sweet, light bread from unbolted wheat
flour. Mothers should take their daughters into the kitchen with them
when very young, and teach them the art of cooking.—
Testimonies
for the Church 1:684, 1868
[
Knowledge of Breadmaking Indispensable—822
]
Use of Soda in Bread
496. The use of soda or baking powder in breadmaking is harmful
and unnecessary. Soda causes inflammation of the stomach and often
poisons the entire system. Many housewives think that they cannot
make good bread without soda, but this is an error. If they would
take the trouble to learn better methods, their bread would be more
wholesome, and, to a natural taste, it would be more palatable.—
The
Ministry of Healing, 300-302, 1905
[
Use of Saleratus in Bread—see “Soda and baking powder,” 565,
569
]
Using Milk in Yeast Bread
In the making of raised or yeast bread, milk should not be used
in the place of water. The use of milk is an additional expense, and
it makes the bread much less wholesome. Milk bread does not keep
sweet so long after baking as does that made with water, and it ferments
more readily in the stomach.
Hot Yeast Bread
Bread should be light and sweet. Not the least taint of sourness
should be tolerated. The loaves should be small, and so thoroughly
baked that, as far as possible, the yeast germs shall be destroyed.
When hot, or new, raised bread of any kind is difficult of digestion. It
should never appear on the table. This rule does not, however, apply
to unleavened bread. Fresh rolls made of wheaten meal, without yeast
[317]
or leaven, and baked in a well-heated oven, are both wholesome and
palatable....